The joy of a good risotto is its simplicity. It needs only a couple of flavours such as onions, garlic and plenty of parmesan. Other vegetables or herbs can also be added, provided it is done at the correct time. All soft herbs should go in just before serving, while harder vegetables, like pumpkin or even mushrooms, should be added earlier to allow time to cook through.
Ingredients
| 2 Tbsp | Olive oil |
| 1 | Onion, chopped finely |
| 2 cloves | Garlic, crushed |
| 2 cups | Risotto rice |
| 2 Ltr | Seafood stock, or chicken stock |
| ½ cup | White wine |
| 20 g | Butter |
| 450 g | Scallops, and oysters combined, juices reserved (Main) |
| ½ cup | Parmesan cheese, grated |
| 1 | Ruby grapefruit, segmented |
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Directions
- In a heavy-based pot heat the oil. Add the onion and garlic. Cook for a few minutes until translucent but not browned.
- Add the rice, stirring for 3 or 4 minutes to start the cooking process. Pour in the wine, and wait for it to be absorbed by the rice. Ladle in the hot stock, each time cooking until it is absorbed. Continue this process and be patient to achieve a nice creamy risotto. Add any juices from the seafood.
- Towards the end, when the rice is nearly cooked, prepare the seafood. Heat the butter in a frying pan. Add the scallops and oysters and fry until they are lightly browned.
- Remove the risotto from the heat and add the seafood to the risotto. Stir through the parmesan, freshly ground pepper, grapefruit and chopped parsley or dill.
- Serve while piping hot with a little extra parmesan if required.
